Description
These soft and buttery Blueberry Jammy Cookies are filled with a sweet, tangy homemade blueberry jam. A delightful treat for any occasion, perfect with a cup of tea or coffee.
Ingredients
Scale
For the Blueberry Jam:
- 12 oz fresh blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tbsp cornstarch
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 tbsp vanilla extract
- 1 large egg, room temperature
For Garnish:
- 1/4 cup granulated sugar (for sprinkling)
Instructions
- Make the Blueberry Jam:
- In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens (about 8–10 minutes).
- Stir in vanilla extract and cornstarch. Cook for 1–2 more minutes until the jam thickens further.
- Remove from heat and allow it to cool completely.
- Prepare the Cookie Dough:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together butter and sugar until light and fluffy (about 2–3 minutes).
- Add the vanilla extract and egg, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Shape and Fill the Cookies:
- Scoop about 1 tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet, spacing the cookies about 2 inches apart.
- Using your thumb or the back of a spoon, make an indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of blueberry jam.
- Bake:
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Remove from the oven and immediately sprinkle with granulated sugar for a sparkling finish.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- You can store these cookies in an airtight container for up to a week.
- To make the jam in advance, you can store it in a jar for up to 1 week in the fridge.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 15g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg